Wish You all the readers of Mom's Recipies a Very Happy and Prosperous Ganesh Chaturthi / Vinayaka Chavathi !




May the Lord  Vighna Vinayaka 
Remove all obstacles in your Way 
And shower you all with his finest blessings
Today and Always.....
Happy Ganesh Chaturthi !!!


 Gram Flour Dosa / Besan Dosa / Puda / Besan Ka Chilla /Chick Pea Flour Pan Cake is a tasty breakfast dish or a Brunch. These dosas can be prepared instantly. These are quick to prepare and can be made with different variations.It can also be eaten as light Lunch or Dinner.

Makes 6 Dosas / Pudas

Ingredients :

  1 cup Besan (gram flour)
  1/4 cup Rice Flour (optional)
  3/4 cup Water
  1/2 tsp Cumin Seeds (jeera)
  1/4 tsp Ajwain (Carom Seeds/ Vamu)
  2 Green Chillies paste
  1 cup chopped Spinach (Palak)
  1 tbsp chopped Coriander (cilantro)
  1/2 tsp Turmeric powder
  Oil as required
  Salt to taste






  Method :


  • First Wash and finely chop the spinach leaves.
  • Mix all the dry ingredients together: Besan, rice flour, turmeric powder,cumin seeds,carom seeds ,green chilli paste and salt.
  • Add the water slowly to make a smooth batter, the consistency should be of Dosa batter .
  • Add the chopped coriander, and chopped Spinach. Mix well.
  • Take a non-stick pan and place on medium-high heat. Test by sprinkling a few drops of water on it. Water should sizzle right away.
  • Apply little oil on the pan with half cut onion so that dosa doesn't stick to the pan.
  • Pour a ladleful of the batter and quickly spread into a circle with a back of spoon.Starting from the center, spiral the batter outward evenly to form a circle about 7 inch in diameter.
  • Spread one teaspoon  of oil around the dosa and leave it for some time to cook about 30 seconds then flip the dosa using a flat spatula.
  • Reduce the heat to medium and Press the dosa lightly all around with the spatula to make the dosa cook evenly.
  • Flip the dosa on both sides, until slightly crisp and brown on both sides.
  • The dosa should be golden brown on both sides . 
  • Repeat the same process for the remaining dosas.
  • Serve it with Pickels ,Yogurt ,Ketchup ,Green Chutney or any favorite chutney.
Tips:
  1. Spread the batter quickly, or it will begin to dry and will be difficult to spread.
  2. If you make the dosas without vegetables, do not use rice flour. This will cause the dosas to be very dry.
  3. Instead od Chilli Paste you can also use chopped chillies.
Variations :
  • Spinach can be replaced with grated Zucchini or grated carrot or finely shredded cabbage.
  •  Coriander leaves can be replaced with  ground coriander powder (Dhaniya Powder).
  • You can also serve Kids this Dosa with shredded Cheddar Cheese.After preparing Dosa fold the dosa with shredded Cheddar Cheese.


 Bellam Paramannam or Annam Payasam is a sweet dish which is prepared as an offering /Naivedyam to God in almost every home in Andhra. It is prepared on most special occasions and festivals. Bellam Paramannam can be served hot or cold as a dessert and is prepared with rice, milk  and jaggery and garnished with raisins and cashew nuts.It tastes lip smacking !!!

Ingredients:

    1 cup Raw Rice washed and drained
    2 cups Milk
    2 cups water
    1 cup Jaggery (Gur) grated
    1/4 tsp Cardamom Powder
    2 tbsp Ghee
    Cashews
    Raisins
    Saffron Strands (Optional)


Procedure :-

  • Wash and drain the rice and set aside.
  • In a deep and large vessel, bring milk and water to a boil.
  • Add the rice to the milk and lower the flame.
  • Cook until the rice is very soft and mixture looks thick. OR You can also pressure cook the rice for 4 whistles.
  • Turn off the flame.
  • Lightly mash the cooked rice and keep it aside.
  • Combine the grated jaggery and 1/2 cup water in a small pan or vessel and heat up on slow flame till jaggery melts.
  • Add the cardamom powder to the jaggery water and turn off the flame.Let it cool for 3-4 minutes.
  • Now add this jaggery syrup to the cooked rice and mix very well.
  • Melt ghee in a small pan. First fry the cashews and then raisins to golden color.
  • Pour this over the rice and jaggery mixture and combine well.
  • Serve warm or cold lip smacking Bellam Parmannam  :-)
Tips:

1. Don't boil parmannam once jaggery is added otherwise there is a risk that the milk will get curdled.

2.Never add hot jaggery syrup to hot milk  .The milk will curdle.

3. You can use whole 4 cups milk instead of water for richer Parmannam.

4. Save the left over Parmannam in the fridge and the next day reheat it with a cup of milk as it tends to thicken a bit and its ready to be devoured again.

Ganesh Chaturthi / Vinayak Chaturthi / Vinayaka Chavathi is one of the biggest festivals celebrated all over India with great pomp and serenity. The recipes which are prepared during Ganesha Chaturthi festival varies from state to state.We all know that Lord Ganesha is a God who loves to eat. That is why, the celebration comes with the preparation of variety of special sweet recipes on this occasion, with the most popular one being "Modaks and Ladoos".

 Here are some of the delicious , quick and easy recipes, you can prepare for Ganesh Chaturthi as Naivedyam / offering / Prasadam to Lord Ganesha.

Click on the Pics or Names for  detailed Recipes :
 
Modak Motichur Ladoo Besan Ladoo
http://www.momrecipies.com/2014/08/modak-fried-modak.html
http://www.momrecipies.com/2009/10/motichoor-ladoo-diwali-special.html http://www.momrecipies.com/2008/10/besan-laddu-besan-ladoo.html


Undrallu Kudumulu Pulihora /Tamarind Rice
http://www.momrecipies.com/2008/07/undrallu.html http://www.momrecipies.com/2008/09/undrallu-kudumulu-vinayaka-chavathi.html http://www.momrecipies.com/2008/05/pulihora-tamarind-rice.html


Coconut Jaggery Ladoo Wheat Flour Ladoo Rava Besan Ladoo
http://www.momrecipies.com/2008/09/kobbari-undalu-coconut-jaggery-laddu.html http://www.momrecipies.com/2008/08/wheat-flour-laddu.html http://www.momrecipies.com/2010/11/rava-besan-ladoo-diwali-special.html


Moong Dal Ladoo Rava Ladoo Til Ladoo
http://www.momrecipies.com/2009/09/moong-dal-ladoo-sunni-undalu.html http://www.momrecipies.com/2008/08/rava-ladoo-suji-ka-ladoo.html http://www.momrecipies.com/2010/01/til-ladoo-sesame-seeds-ladoo.html


Lemon Rice Puran Poli Microwave Rava Ladoo
http://www.momrecipies.com/2008/08/lemon-rice-nimmakaya-pulihora.html http://www.momrecipies.com/2008/05/bobbatlu-bhakshalu-puran-poli.html http://www.momrecipies.com/2010/10/microwave-rava-ladoo.html


Wheat Flour Halwa Bottle Gourd Halwa ABC Halwa
http://www.momrecipies.com/2010/08/wheat-flour-halwa-aate-ka-halwa.html http://www.momrecipies.com/2009/06/bottle-gourd-halwa-doodhi-halwa.html http://www.momrecipies.com/2008/10/abc-halwa-apple-banana-carrot-halwa.html


Apple Halwa Doodh Peda Karanji /Kajjikayalu
http://www.momrecipies.com/2010/08/apple-halwa-rakhi-special.html http://www.momrecipies.com/2011/10/doodh-peda-diwali-special.html http://www.momrecipies.com/2009/10/karanji-kajjikayalu-diwali-special.html


Gulab Jamun Kesari /Sheera Til Gul Poli
http://www.momrecipies.com/2008/08/gulab-jamun.html http://www.momrecipies.com/2008/10/rava-kesari.html http://www.momrecipies.com/2011/01/tilgul-poli-sankranti-special-gul-poli.html


Mango Kesari Kalakand Sweet Pongal
http://www.momrecipies.com/2011/06/mango-kesari-mango-sheera.html http://www.momrecipies.com/2010/11/kalakand.html http://www.momrecipies.com/2009/11/sweet-pongal-chakra-pongal.html

 

              Ganesh Chaturthi or Vinayak Chathurti or Vinayaka Chavithi is celebrated as the Birthday of Lord Ganesha. In India, especially in Maharashtra,Ganesh Festival is celebrated with great pomp..It brings along 10 days of joy, happiness and celebration..
              On that day, we make special traditional dishes like Modaks or Vella kozhukattai or modakam as Naivedyam. For Lord Ganesha we must offer 21 Modaks as 21 is his favorite number.


Ingredients:

For dough:

    Wheat flour - 1 cup
    All purpose flour / Maida - 1 cup
    Sooji /Semolina - 1/4 cup
    Salt - a pinch
    Ghee/oil - 3 tbsp warm  + for deep frying
    Water to knead the dough
   
For Filling :

    Jaggery - 1 cup grated
    Dry Coconut - 1 cup grated
    Khas khas (poppy seeds) - 1 tbsp
    Finely Chopped Nuts (Cashews ,Charoli, Kishmis ,Almonds) - 2 tbsp
    Cardamon powder - 1/2 tsp


Procedure :-

For Covering :-

1) In a bowl mix wheat flour,all purpose flour ,semolina together.Mix everything and add a pinch of salt to it.
2) Heat 3 tbsp oil /ghee in a pan. Oil should be slightly warm.Add into flour and mix well with hands.Remove all the lumps.
3) Now start kneading the dough by adding little water at a time.Dough should be stiff than regular chapati dough.Cover the dough and let it rest for 30 mins.Meanwhile ,make the filling for modak.




For Filling :-

1) First slightly dry roast Khas khas (poppy seeds ) in a pan and set aside.
2) Slightly roast grated coconut also.
3) Now in a bowl mix roasted coconut and grated jaggery.To it add roasted khas khas(poppy seeds) ,chopped nuts and cardamom powder.
4) Mix everything well and set aside.
    The filling is ready now.

Preparing and Shaping Modak :-

1) Take a small sized ball from the dough and roll into a thin puri.Roll it as thin as possible.If the cover is thin modak will become more crispy.
2) Place a spoon full of stuffing and place in the center of the disc.
3) Make 8 to 10 folds in rolled puri /disc with 1 cm distance in between.To make a fold pinch the outer layer of the disc a little bit ahead making 1-2 mm thick fold.
4) Now bring together all the pinched folds in the center and press to seal.Make sure to seal them nicely.
5) Repeat same steps to make rest of the modaks.
6) Deep fry modaks on medium heat till they turn golden brown.
7) Drain them on absorbent paper or kitchen tissues to remove the excess oil.
8) Let the modak cool down completely before you serve .
9) Now the Naivedyam /Prasadam for Lord Ganesha is ready.
10) Once cool you can store modak in air tight container .

Notes :-
  • Instead of whole wheat flour and All purpose flour, you can also use all purpose flour or maida or wheat flour only.
  • Make sure you seal the modak well. Any small opening will lead to the filling being drained in the oil while frying.
  • You can also use sugar instead of jaggery for the filling.

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